Is the process of pasteurization of whites eggs the same of milk pasteurization?

The process of pasteurization for egg whites and milk shares the same fundamental principle: both are heat treatment processes designed to eliminate harmful microorganisms while preserving the quality of the product. However, there are some differences in the specifics of the process. ### Key Similarities: 1. **Purpose**: Both processes aim to reduce the risk of foodborne illness by killing pathogenic bacteria (such as Salmonella in eggs and various pathogens in milk). 2. **Heat Treatment**: Both methods involve heating the product to a specific temperature for a defined period of time. ### Key Differences: 1. **Temperature and Time**: - **Milk Pasteurization**: There are different methods, such as High-Temperature Short Time (HTST) where milk is heated to about 72°C (161°F) for 15 seconds, or Low-Temperature Long Time (LTLT) where milk is heated to about 63°C (145°F) for 30 minutes. - **Egg White Pasteurization**: Egg whites are typically pasteurized at a slightly lower temperature (around 60°C or 140°F) for a longer time, usually about 3.5 minutes, to ensure that the proteins remain intact and do not cook. 2. **Medium and Standards**: The equipment and environment used for pasteurizing liquid egg whites may differ from those used for milk due to differences in viscosity and composition. 3. **After Treatment**: The texture and usability of pasteurized egg whites are different compared to milk. Egg whites may undergo additional processing to be used in food products. Overall, while both processes aim to enhance food safety, the precise temperatures and durations, as well as the methods and tools used, can differ based on the product being pasteurized.